| EIGHT LAYER SALAD Note: Serves six - recipe can also be prepared on a 15-18” serving platter. First Layer: 1 small head of lettuce finely shredded and stacked loosely on 6 individual salad plates. Second Layer: 1 can refried beans mixed thoroughly with 1 cup salsa. This should be soft but not sloppy or runny. Spread evenly over the top of the lettuce. Third Layer: Three cups finely shredded cheddar cheese (about ½ cup each) sprinkled over each individual plate. Fourth Layer: Three or four very soft avocados peeled and smashed with a fork. Mash in the juice squeezed from ½ of a lemon to keep the avocado from turning brown. Divide into 6 equal portions and spread over the cheese. Fifth Layer: One carton sour cream stirred with a fork and spread evenly over avocado mixture. Sixth Layer: 1 bunch of green onions finely chopped and divided into 6 equal portions. Sprinkle over the sour cream. Seventh Layer: 1 can chopped olives divided equally and sprinkled on top of onions and sour cream. Eighth layer: Three tomatoes, diced into small chunks and divided evenly to sprinkle on top. Surround the salad with corn tortilla chips and top with more salsa and an extra dab of sour cream. |